A panel of Bon Appétit editors gathered in the Test Kitchen for a blind taste test in five categories—spaghetti, elbows, penne, fusilli, and fettuccine—and debated the flavors and textures of each until consensus was reached on the winners. There were a lot of gluten-free pastas out there that tasted, well, as though some key component were missing. But there were some producers whose products not only tasted great but also managed to achieve just the right texture. These are our winners, the pastas even the gluten-indulgent would be hard-pressed to pass up.

Matt Duckor

Spaghetti

Winner (Tie):Andean Dream Quinoa SpaghettiThe highest compliment we could pay to this rice flour and quinoa–based noodle: This could be real pasta.

Matt Duckor

Spaghetti

Spaghetti

__Honorable Mention: Jovial Brown Rice Spaghetti __We loved the fact that this actually looks similar to "regular" pasta. For the best texture from these organic brown rice–flour noodles, cook them for less time than the package instructions recommend.

Matt Duckor

Penne

__Winner (Tie): Jovial Penne Rigate __Not only was this rice-flour penne texturally impressive, the pasta absorbed the flavor of the olive oil nicely.

Matt Duckor

Penne

Winner (Tie): Le Veneziane Penne Once again, Italy proves it knows a thing or two about pasta. These imported penne had a firm bite and a mildly corny taste.

Matt Duckor

Penne

__Honorable Mention: Bionaturae Gluten-Free Penne Rigate __Chewy rather than gummy, this pasta looks like semolina but is actually a blend of rice flour, rice starch, potato starch, and soy flour.

Matt Duckor

Elbows

__Winner: Bionaturae Elbows __Elbows were not the strongest category for gluten-free pastas, but this rice-flour version stood out with a neutral, agreeable flavor.

Matt Duckor

Elbows

__Honorable Mention: Andean Dream Macaroni __Oversized, pale, and a little soft, these rice-and-quinoa noodles are primed for macaroni and cheese.

Fusilli

Fusilli

Honorable Mention: Bionaturae Gluten-Free Fusilli In a sea of musty flavors and grainy textures, we appreciated the mild, inoffensive taste of this rice flour pasta, even if it was a bit flimsy in texture.

Matt Duckor

Fettuccini

__Winner: Le Veneziane Fettuce __With a beautiful, delicate shape and pleasing flavor, this was one of our favorite pastas of all.